Classic Grilled Pork Chops

Here is my favorite grilled pork chops recipe, with a simple marinade that combines olive oil, brown sugar, soy sauce, and herbs to create tender, flavorful chops that cook up perfectly on the grill.

These pork chops are a weeknight dinner staple at our house. I love how the marinade does all the work while I’m getting the kids’ homework done, and then dinner is ready in just minutes on the grill.

What Kind of Pork Chops Should I Use?

When picking out pork chops for grilling, you’ll want to look for cuts that are at least 1 to 1.5 inches thick – thinner chops tend to dry out too quickly on the grill. Bone-in chops are usually your best bet since the bone helps keep the meat juicy during cooking, but boneless will work just fine if that’s what you prefer or have on hand. Center-cut chops are a solid choice because they have a nice balance of meat and fat, which means more flavor and less chance of ending up with a dry, tough chop. At the store, look for pork that’s pinkish-red in color with a small amount of marbling, and avoid any that look pale or have a lot of liquid in the package.

Options for Substitutions

This marinade is pretty forgiving, so feel free to make a few swaps based on what you have in your kitchen:

• Pork chops: While pork chops are ideal here, this marinade also works great with chicken breasts or thighs. Just adjust your cooking time accordingly – chicken will need a bit longer on the grill.
• Dijon mustard: Regular yellow mustard or whole grain mustard will work just fine. You might lose a bit of that tangy kick, but the flavor will still be good.
• Soy sauce: If you’re out of soy sauce, try using Worcestershire sauce or coconut aminos. Both will give you that savory depth, though coconut aminos will be slightly sweeter and less salty.
• Fresh herbs: Don’t have fresh parsley and thyme? Dried herbs work too – just use about 1/3 of the amount called for since dried herbs are more concentrated. So that would be about 2/3 teaspoon of each.
• Lemon zest: You can substitute with lime zest or even a tablespoon of lemon juice if you don’t have fresh lemons on hand.
• Brown sugar: Honey or maple syrup can replace the brown sugar – use the same amount, though the marinade will be slightly thinner.

Watch Out for These Mistakes While Grilling

The biggest mistake people make with pork chops is overcooking them, which turns them dry and chewy – pull them off the grill when they hit 140°F on an instant-read thermometer, since they’ll continue cooking to the safe 145°F while resting.

Skipping the resting period is another common error that causes all those flavorful juices to run out onto your cutting board instead of staying in the meat, so always let your chops sit for at least 5 minutes before cutting into them.

For even better results, make sure your grill grates are clean and well-oiled before cooking to prevent sticking, and avoid pressing down on the chops with your spatula, which squeezes out moisture and leads to a drier finished product.

What to Serve With Grilled Pork Chops?

Grilled pork chops pair really well with classic sides like mashed potatoes or roasted vegetables – think carrots, Brussels sprouts, or green beans tossed with a little butter. Since these chops have a slightly sweet and savory marinade, they also taste great alongside a fresh coleslaw or a simple arugula salad with a light vinaigrette to balance out the richness. For something heartier, try serving them with baked sweet potatoes or a warm grain salad with quinoa or farro. Don’t forget some crusty bread or dinner rolls to round out the meal!

Storage Instructions

Store: Leftover grilled pork chops will keep nicely in the fridge for 3-4 days. Just let them cool down first, then pop them in an airtight container. They’re great sliced up cold on salads or reheated for a quick dinner later in the week.

Freeze: These pork chops freeze really well for up to 3 months. Wrap each one individually in plastic wrap or foil, then place them all in a freezer bag. This way you can grab just what you need without thawing the whole batch.

Reheat: To warm up your pork chops without drying them out, cover them with foil and heat in a 350°F oven for about 10-15 minutes. You can also microwave them on medium power for 1-2 minutes, but the oven method keeps them more tender and juicy.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1100-1300
• Protein: 110-130 g
• Fat: 70-80 g
• Carbohydrates: 18-24 g

Ingredients

For the main dish:

• 4 pork chops (I prefer Swift brand center-cut for even cooking)

For the marinade:

• 3 oz olive oil (I always use Bertolli Extra Virgin for marinades)
• 3 tbsp brown sugar (packed tightly to ensure a deep caramelization)
• 2 tsp dijon mustard
• 2 tbsp soy sauce (I use Kikkoman for the best umami balance)
• 1 tsp lemon zest
• 2 tsp parsley
• 2 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 tsp garlic (finely minced to release the aromatic oils)
• 1/2 tsp smoked paprika

Step 1: Prepare the Marinade

• 3 oz olive oil
• 3 tbsp brown sugar
• 2 tsp Dijon mustard
• 2 tbsp soy sauce
• 1 tsp lemon zest
• 2 tsp parsley
• 2 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 tsp garlic, finely minced
• 1/2 tsp smoked paprika

In a bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, minced garlic, parsley, thyme, smoked paprika, salt, and pepper until the sugar is mostly dissolved and the mixture is well combined.

I like to pack the brown sugar tightly before measuring—it ensures you get the full depth of caramel flavor when the chops hit the grill.

Let the marinade sit for a minute so the herbs can start releasing their oils.

Step 2: Marinate the Pork Chops

• 4 pork chops
• marinade mixture from Step 1

Place the pork chops in a bowl or resealable bag and pour the marinade over them, making sure each chop is well coated.

Cover and refrigerate for at least 1 hour, though 4-8 hours is ideal for deeper flavor development.

This gives the soy sauce and brown sugar time to penetrate the meat and build a rich glaze.

Step 3: Prepare the Grill and Pork Chops

• marinated pork chops from Step 2

Preheat your grill to medium heat (around 375-400°F).

While the grill heats, remove the pork chops from the refrigerator about 10 minutes before cooking to bring them closer to room temperature—this ensures even cooking through the center.

Pat the chops dry with paper towels, reserving any excess marinade in the bowl to brush on during cooking.

Step 4: Grill the Pork Chops

• grilled pork chops from Step 3
• reserved marinade

Place the pork chops on the preheated grill and cook for 6-8 minutes on the first side without moving them—this creates a caramelized crust and helps lock in juices.

Flip the chops, then brush with reserved marinade and cook the second side for another 6-8 minutes until the internal temperature reaches 145°F when measured at the thickest part with an instant-read thermometer.

I like to reserve a clean brush just for the marinade after flipping so I don’t cross-contaminate.

Step 5: Rest and Serve

• cooked pork chops from Step 4

Transfer the pork chops to a clean plate and let them rest for 5 minutes.

This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and juicy.

Serve immediately while the chops are still warm.

Classic Grilled Pork Chops

Delicious Classic Grilled Pork Chops recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 35 minutes mins

Servings 4 servings

Calories 1200 kcal

Ingredients

  

For the main dish::

• 4 pork chops (I prefer Swift brand center-cut for even cooking)

For the marinade::

• 3 oz olive oil (I always use Bertolli Extra Virgin for marinades)
• 3 tbsp brown sugar (packed tightly to ensure a deep caramelization)
• 2 tsp dijon mustard
• 2 tbsp soy sauce (I use Kikkoman for the best umami balance)
• 1 tsp lemon zest
• 2 tsp parsley
• 2 tsp thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 1/2 tsp garlic (finely minced to release the aromatic oils)
• 1/2 tsp smoked paprika

Instructions

 

• In a bowl, whisk together the olive oil, brown sugar, Dijon mustard, soy sauce, lemon zest, minced garlic, parsley, thyme, smoked paprika, salt, and pepper until the sugar is mostly dissolved and the mixture is well combined. I like to pack the brown sugar tightly before measuring—it ensures you get the full depth of caramel flavor when the chops hit the grill. Let the marinade sit for a minute so the herbs can start releasing their oils.
• Place the pork chops in a bowl or resealable bag and pour the marinade over them, making sure each chop is well coated. Cover and refrigerate for at least 1 hour, though 4-8 hours is ideal for deeper flavor development. This gives the soy sauce and brown sugar time to penetrate the meat and build a rich glaze.
• Preheat your grill to medium heat (around 375-400°F). While the grill heats, remove the pork chops from the refrigerator about 10 minutes before cooking to bring them closer to room temperature—this ensures even cooking through the center. Pat the chops dry with paper towels, reserving any excess marinade in the bowl to brush on during cooking.
• Place the pork chops on the preheated grill and cook for 6-8 minutes on the first side without moving them—this creates a caramelized crust and helps lock in juices. Flip the chops, then brush with reserved marinade and cook the second side for another 6-8 minutes until the internal temperature reaches 145°F when measured at the thickest part with an instant-read thermometer. I like to reserve a clean brush just for the marinade after flipping so I don't cross-contaminate.
• Transfer the pork chops to a clean plate and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, keeping each bite tender and juicy. Serve immediately while the chops are still warm.